Using a sharp knife remove the kernels from the cobs. Pour stock to into a medium sauce pot and add in the cobs, reserving the kernels.
Bring a medium, high sided skillet up to heat over medium. Add in 2 tbsp. butter and the EVOO. Grate in the garlic and cook for 1 minute or until fragrant then add in the rice.
Stir and cook for 3-4 minutes or until it turns lightly golden and smells nutty.
Add 2-3 ladles of the corn stock at a time. Stir and simmer on medium low. Continue this process until all of the stock is gone, waiting for the liquid to absorb before adding more, stirring often. This should take 15-20 minutes.
Meanwhile bring a skillet up to heat and add in the remaining 2 tbsp. butter. Add in the corn kernels and cook for 5 minutes or until tender. Season with salt and pepper.
Once the risotto is tender but not mushy season with salt and stir in the parmesan. Taste for seasoning.
To serve, spoon some of the risotto into a shallow bowl and top with the corn, more parmesan and a sprinkle of chives. Enjoy!
Recipe Courtesy of Megan Mitchell